The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Braised Leg or Shoulder of Mutton

Wipe the meat with a damp cloth, roast it in a hot oven till brown, or dredge it with salt, pepper, and flour, and brown it in a frying-pan; put it, while still hot, into a cooker-pail with enough boiling water to half cover it, or more. Bring it to a hard boil, while tightly covered, put it at once into a cooker for six hours or more. Serve it with brown gravy, saving the remaining broth for soup stock. Lamb may be treated in the same manner.